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The New York Times discovered just how amazing Irish milk chocolate is

“The Irish touch makes it smoother and more chocolately, just like Irish people, including me”.

THE NEW YORK Times is discovering new food. Last week they found out that sausage rolls were a thing, and today they’ve uncovered one of Ireland’s area of culinary excellence chocolate.

My happy place :-) #butlerschocolate #dublin #butlers #happiness #chocolate Source: bishopplath

It’s a well-documented ‘fact’ that Irish chocolate is miles above chocolate available in the States, so it was about time someone investigated.

The writer went to Dublin on the advice of a friend to find out what milk chocolate offerings were abound, owing its creaminess to our milk that is closer to cream-coloured than white and ‘rich and luscious’.

Came home to this treat in the post this evening. Babe! @laurenaheredge #BFF #jvdt #chocolate #Ireland #thankyou #butlerschocolate Source: bluelady777

Butlers is first up, with the choice of chocolate described as limited, but delicious.

A few dark and white options peeked out, but the selection, including Irish cream truffle and toffee bars and hazelnut crunch, was overwhelmingly milk. Some might call them familiar and uninspiring. For me, they were the basics done well and refreshingly free of any fancy adulterations like spices or tea blends.

Heaven Source: thammymorgana

Then it was on to Skelligs, and in true Irish fashion, the chocolates were tasted in the back of owner Colm Healy’s car.

With iterations like a rose pistachio bar and strawberry-infused chips, his sweets veered more toward inventive than old-fashioned but still had an unmistakable velvety finish from milk powder added to the solid chocolate.

Yet another pit stop. Source: runcowboyrun

As for Colm himself, he said gave this excellent quote:

The Irish touch makes it smoother and more chocolately, just like Irish people, including me.

A little post night duty treat. Happy out. #homemade #SkelligsChocolate #Skellig #Ballinskelligs #Nurse #tea #HappyOut Source: maryofkerry

Next stop was Lily O’Briens. The signature “butter- and cream-laden sticky toffee milk chocolate piece was encased in a thick shell with a satisfying snap giving way to a gooey filling”.

Mmmmm our sticky toffee bars are perfect for a Tuesday treat! #StickyToffeeTuesday #LilyOBriens Source: lilyobriens

The Truffle Fairy in Thomastown, where the truffles are described as “voluptuous, with a rich finish”, is put down to the Irish butter used in it.

Picked up a whole pile of these amazing chocolates and the most unbelievable looking brownie on recommendation from @lovindublin #thetrufflefairy #dunlaoighre #farmersmarket #foodie Source: instaariane

New Dublin instalment Cocoa Atelier also impressed, with the milk chocolate ganache boldly capturing that “now-recognisable flavour of Irish dairy”.

Coco Atelier chocolates...so beautiful, so delicious. Small luxuries :) #cocoatelier #chocolate #everybodydeservesbeautifulchocolates Source: whereiskatenow

But it was the simplest of all pleasures that was the biggest hit. The quality of Cadbury’s was declared a triumph.

I was taken by their incomparably creamy mouth-feel, capturing that heavy shot of lactose, and my intended sampling turned into full-on consumption.

Literally, us.

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